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Add a photoServings: 6
Ingredients
- 1/4 c. butter - (1/2 stick)
- 1 c. minced fresh fennel bulb
- 2 x shallots minced
- 4 x garlic cloves minced
- 2 tsp fennel seeds
- 5Â 1/2 c. dry white wine
- 1/2 c. whipping cream
- 3 lb mussels scrubbed, debearded
Directions
- Heat butter in heavy large pot over medium-high heat. Add in minced fennel, shallots, garlic and fennel seeds. Saute/fry till fennel is tender, about 5 min.
- Add in wine and cream and boil till liquid thickens, about 10 min. Add in mussels. Cover and cook till mussels open, about 5 min.
- Divide mussels among 6 shallow bowls (throw away any mussels which don't open). Ladle broth over and serve.
- This recipe yields 6 first-course servings.
- Comments: "My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps which I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish which by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or possibly bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips."
- Use crusty French bread or possibly the "Roasted Garlic Cheese Toasts" (see recipe) to soak up the fennel-flavored juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 6 servings | |
| Calories 485 | |
| Calories from Fat 147 | 30% |
| Total Fat 16.58g | 21% |
| Saturated Fat 8.14g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 724mg | 30% |
| Potassium 1011mg | 29% |
| Total Carbs 16.22g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.74g | 1% |
| Protein 27.77g | 44% |
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